Made With Whole Grains

Ciabatta Sticks

with olives and sun-dried tomatos
5
Average: 5 (4 votes)
(4 votes)
Ciabatta Sticks

Ciabatta sticks - the fun new addition to your appetizer spread. Photo: Vanessa Schrader

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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
220
calories
Calories

Healthy, because

Even smarter

Nutritional values

Both green and black olives contain relatively high amounts of nerve-strengthening B vitamins and cell-protecting vitamin E.

Even if the ciabatta dough is very sticky, do not work with too much flour: If so the bread will be dense and doughy. Only then will the sticks become nice and light after baking.

1 piece contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage6 g(20 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K4.5 μg(8 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate44 μg(15 %)
Pantothenic acid0.7 mg(12 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium296.9 mg(7 %)
Calcium39 mg(4 %)
Magnesium57 mg(19 %)
Iron4.9 mg(33 %)
Iodine2 μg(1 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.1 g
Uric acid83 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
½ cup green Olives (unpitted)
½ cup black Olives (unpitted)
1 cup sun-dried tomatoes
4 teaspoons Yeast (Active dry)
1 ½ cups lukewarm water
2 ¼ cups Spelt flour
½ teaspoon salt
1 teaspoon honey
3 tablespoons olive oil
How healthy are the main ingredients?
OliveSpelt floursalthoneyolive oil

Preparation steps

1.

Chop the olives and dried tomatoes finely and put to the side. Dissolve yeast in water and honey and let the yeast activate .

2.

Mix the dissolved yeast, 2 cups of flour, salt and honey with the dough hook of a stand mixer. Mix together on medium speed until a smooth dough forms. Stir in 2 tablespoons of olive oil, then fold in olives and tomatoes.

3.

Grease another bowl with the remaining olive oil, pour the dough into it, cover and leave to rise at room temperature for about 1 hour allowing it to double in size.

4.

Preheated oven at 200 °C/400°F (fan oven 190 °C/ 375°F). Sprinkle dough generously with flour on a floured work surface and turn out of the bowl. Do not knead, but rather roughly form a rectangle and cut lengthwise with a sharp knife or scissors into strips 9 inc/ 25 cm long and 3/4 inc / 2 cm thick. Place the dough strips with enough space between them on a baking sheet lined with parchment paper. Bake in for about 20 minutes until golden brown.